Sunday, February 27, 2011


Vegan croissants! This is not the first recipe of its kind (Vegan LunchBox had one years ago), but I find these ingredients and method produce a wonderfully light and flaky pastry.

Makes 14
- 2 tsp instant yeast
- 3 tbsp sugar
- 3 tbsp warm water
- 1 cup cold plain soy milk
- 1 tsp salt
- 2 tbsp melted margarine
- 13 to 14 oz all purpose flour

Margarine Block
- 1 cup Earth Balance margarine (not the whipped kind)
- 2 tbsp flour

1. Whisk the yeast and sugar into the water. When yeast is hydrated, whisk in soy milk and salt. Add in melted margarine and flour and bring into a very soft dough. Do not overknead.
2. Transfer dough to a lightly floured surface and roll/shape into a 9 x 13 inch rectangle. Cover with plastic wrap and refrigerate for 30 mins, or until well-chilled.
3. While dough is chilling, make the margarine block. Use the method described here, but shape it into a 6 x 8 inch rectangle.
4. Laminate the dough: place the margarine block in the bottom half of the dough, making sure there is a about a 1/2 inch border.
Fold the top half down and seal the edges. Take your time to make sure everything is sealed properly.
5. Making sure your surface is properly floured, place the folded side on our left and roll the dough into a 10 x 24 inch rectangle. Take your time, rolling from the centre to the edges first. Try to square everything up as best you can. With the short side towards you, fold the bottom third up, then the top third down, like a letter. Cover with plastic wrap and refrigerate for 30 mins.
6. Repeat step five 3 more times, always placing the folded side on your left. After the final turn, refrigerate for a few hours to chill all the way through.
7. To make the croissants, roll the dough into a 9 x 32 inch rectangle. Starting in the bottom left corner, make a notch every four inches along the length of the dough. Then, from the top left corner, make a notch 2 inches in, then every four inches thereafter. With a pizza cutter, cut from the bottom notches to the top to make triangles. (You can make mini pastries with the leftover edges)
8. Gently pull the bottom of the triangle wider then, with the point pointing at you, begin to roll up the pastry. Hold the tip/point with your finger so you can pull the pastry as you roll it up. Place on a baking sheet lined with parchment paper, making sure the tip is on the bottom. You can curve the ends inwards to get the crescent shape if you like. (You can freeze them at this point, then thaw, let rise, and bake later)
9. Cover with plastic wrap and let rise for about 1.5 to 2 hours, until nicely swelled. Preheat oven to 450 degrees. Brush the croissants with soy milk, if you want.
10. Place the croissants in the oven and reduce the heat to 375 degrees. Bake for 15 mins, then rotate the pan and reduce the heat to 350 degrees. Bake for another 15 mins, until a golden brown. Let completely cool in the pan before serving.


Miss Rachel's Pantry said...


veg on a ledge said...

These look great. I am really enjoying your blog. Thanks!

nicolaknits said...

Croissants are something I've been meaning to make for years - I've bookmarked your blog post and will give this recipe a try.

Kia said...

Hi!I like your blog, I dicover it now!^__^
Come in my Equo, eco e vegan blog e tell me if you like it! Bye, Kia

Nourish said...

Wow!! I'm going to have to try these. I can have Pigs in a Blanket again!!

LittleSpoon said...



You may think I accidentally had 'caps-lock' on there, but I didn't, I really am THAT excited!

Heather D-H said...

beautiful and amazing!
one question, what is instant yeast? is this different than "rapid rise" or the same?

Thanks for another wonderful pastry with beautiful pictures!

Marisel said...

wow, I can't remember the last time I had croissants. I was a bit sad when my dad recently bought some regular ones at the store and all I could do was give them a longing look. Now I can give these a go...thanks!!!

greytveganlife said...

Croissants? Oh, YUM! I've been missing croissants; I haven't had one since the "old" (omni) days!
They look beautiful - I've been enjoying your pastry series!

Laurence said...

Hi Vegan Dad!
Would you, by any chance, know the weights of the ingredients used in this recipe? It would be very helpful, as I'm not used to bake breads and pastries using volume mesurements. Thank you and have a good day!

blessedmama said...

Wow, I'm going to have set aside some serious time to make these. Guess I'll have to get myself one of those shapers to make sure I get a good starting rectangle. Wonderful job.

Levi's Mommy said...

Do you think almond milk will work? We never have soy milk on hand!